If you are looking for a quick and easy salad for Easter, coleslaw is just the thing! It comes together fast, and although it has to sit for a couple of hours to allow the flavor to develop, that means it is good for making ahead of time. The recipe I am sharing with you today does not contain any sugar, oil or mayonnaise like traditional coleslaw, instead I add in pineapple and pineapple juice for sweetness and almond butter for a rich texture. It may be simple, but it is delicious, and it would be perfect as a lighter healthier side for your Easter meal.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- combine the cabbage, carrots, green onions, and pecans in a large bowl.
- Whisk together the almond butter, pineapple juice, cider vinegar, sea salt and garlic, then pour over the salad in the bowl.
- Mix together well, then allow to sit in the refrigerator for a couple of hours to let the flavors combine. Mix again before serving.
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- Heart Healthy
- Side Dish